Gothic Granola

Category Archives: Bread

Wait, Wait, One More Thing! Bonobo Bread




Some very good vibes in the kitchen today on the last day of 2011.  I made Bonobo Bread (also known as Cinnamon Pull-Apart Bread), pumpkin quiche, and chocolate cake.  The quiche and the cake recipes are those previously mentioned on this blog.




I used two tablespoons of coconut oil instead of margarine and cream cheeze.  Let’s see how it turned out!



Ownie Mom and I frosted my dad’s birthday cake with Chocolate Ganache.



Bonobo bread is monkey bread (or cinnamon pull-apart bread, for the ape-averse).  Food that should not exist, yeasted gluten-free bread, that is.  I call it Bonobo bread because bonobos resolve conflicts through physical intimacy.  So a pile of balls of dough is most going to resemble a bunch of bonobos, not just any monkeys.  Yes, I’m calling them “balls of dough.”  Most of the recipes I read shy away from the word “balls,” but what else are they?  The pieces of dough are too spheroid and big for “bits;” I’m just tellin’ it like it is.



I have wanted to eat monkey bread ever since I couldn’t have it.  The recipe I modified was dairy-free, so I could’ve made it pre-GF, but I wasn’t hankering after monkey bread before maybe April of this year.  Reading other peoples’ fuzzy, sweet memories of eating a beloved relative’s monkey bread inspired me to make some for myself.  Actually, we’re going to enjoy this for New Year’s Day brunch tomorrow.  It was either this or a new recipe of cinnamon rolls, since the cinnamon rolls my mom and I made for Christmas Day were, well, beany.  There are no beans, no soy, no gluten, no animal products, and no sugarcane in this recipe I present to you below.  Food that shoudn’t exist, indeed.

Bonobo Bread (AKA: Cinnamon Pull-Apart Bread)
Modified from King Arthur Flour’s Monkeying Around Bread.

Makes one 8” round

For the dough:

1 tablespoon ground flaxseed + 1/4 cup water

1/2 cup lukewarm water
1 tablespoon canola oil
2 teaspoons instant yeast
1 tablespoons sugar (I used maple sugar)

1 teaspoon salt
1 cup rice flour (I used white rice since it was what was available, but I would recommend brown)
1 1/4 cups teff flour
1/4 cup almond meal
1 teaspoon xanthan gum
1 teaspoon cinnamon

1/2 cup applesauce
1/4 cup water (yes, you read that right, there are three measures of water in this recipe)

Rolling mixture:
2 teaspoons cinnamon
2/3 cup sugar (I used maple; brown sugar would be my next choice, then granulated if neither were to be had)

2/3 cup coconut milk (shaken if from a can)

With rising time: don’t preheat the oven now.  If you’re not rising—and it doesn’t seem necessary—then preheat the oven to 350 degrees Fahrenheit and grease an 8” round metal cake pan.

In a small bowl, mix the flaxseed and water and set aside.  In mid-sized measuring cup, mix the lukewarm water, oil, yeast, and sugar.   If the yeast doesn’t bubble, then try again with fresh yeast.  In a large bowl, whisk together the salt, flours, xanthan gum, and cinnamon.  Add the flax mixture to the yeast mixture, stir well, then add the resultant mixture to the flour blend.  Stir and add the additional quarter cup of water and the applesauce.  Mix well until you form a sticky dough.

Set the dough aside, uncovered and in a warm place, for an hour or until it rises or doubles in volume.

With a tablespoon cookie scoop, form 1 1/2-inch diameter balls of dough.  Dip the dough balls into the coconut milk then roll them in the sugar and cinnamon.  Arrange them in concentric circles in the pan.  Tuck as many balls as possible into a single layer before creating a second tier.  Pour any remaining coconut milk and cinnamon sugar-mixture on top of the balls.  




Bake for 30 minutes until puffy and firm to the touch.  Immediately remove from the oven and invert onto a  plate (for once, you will not cool a gluten-free baked good in the pan since this stuff will stick).  Scrape any sticky bits onto the bread (and tuck in any balls that stuck to the pan) and let cool before digging in.



Aw yeah.


Here’s what I’ve been eating for lunch or breakfast lately: pumpkin bread with cream cheese, cinnamon, and sunflower seeds.  That’s a pile of flaxseed, an apple, crushed pineapple, a glass of mint chocolate soymilk, and a mug of green tea in supporting roles.  I made the pumpkin bread in my new tall GF loaf pan, not that the height does anything for quickbreads, but supposedly the higher sides help fragile GF yeasted breads rise and stay up.

Someone draw an asterisk over my head.  I suddenly remembered that I drank a glass of sparkling cider on Christmas Day and I forgot to record it.  Yes, I write down what I eat.  My motivation to do so has changed since July 2009 when I started.   I first began recording what I ate in an effort to lose weight; the accountability—to myself, sure—would purportedly keep me “on track.”   You can tell how well that went.  In 2010, I kept up my record in order to determine the cause (s) of my digestive upset and strange rashes.  I (still) record what days I find this characteristic neon red rash on my joints, only after eating breakfast (which may not be my first meal of the day.  Discuss).  I figured out gluten was not my friend with the help of this record.  Now I write what I eat as another way of paying attention to my life, recording how much food costs if I go out, how long I meditated, what I did for exercise, and other life statistics that are handy to have in a single file.  I’ll start a new document for 2012 tomorrow.

“But a man never trifles/ With gals who carry rifles…”  I’m listening to the “Annie Get your Gun” soundtrack.

Blessed be,
Q
Come to the Dark Side…we have vegan and gluten-free goodies.

On Hold: Chocolate Pumpkin Peanut Butter Soup

Whew!  I feel like I’ve been putting my life on hold.  It’s still on hold ’til I write one more final tomorrow.  Until I can answer the call, though, here’s a recipe, which I ate with pumpkin bread.




Pumpkin Chocolate Peanut Butter Soup

22 ounces pumpkin puree (16-ounce can plus about 6 ounces I had frozen)
12 ounces unsweetened almond milk
fresh ginger, grated
1 clove garlic, grated
cayenne to taste
3/4 cup unadulterated chunky peanut butter
1/4 cup Dutch process cocoa
2 cups water
1 16-ounce can cannellini beans, rinsed and drained
1 bunch rainbow chard, beribboned
2 more cups water

In a large saucepan over medium heat, whisk together the pumpkin and the almond milk.  Grate in the ginger and garlic.  Stir in the cayenne.  Bring the mixture to a simmer and stir in the peanut butter until it is completely melted.  Whisk in the cocoa and 2 cups of water.  Bring mixture to a boil.  Add the beans, chard, and more water.  Cook at a pretty high simmer until the chard is wilted, about ten to fifteen minutes.  Add more water if it’s too thick for ya.



It doesn’t photograph well, but hey, it’s the phone camera.  By the bye, my life is literally on hold since I accidentally doused my phone on Monday.  Talk about a wake-up call for learning just how much I appreciate having a smartphone.  Let’s not focus on lack, though; I have gained some lovely, still walks with the freedom found in unreachability.

Soon,
Q
Come to the Dark Side…we have vegan and gluten-free goodies.

Cornbread, Lazy Muffins, Muffbars

I’ve referenced this cornbread recipe too much not to post it, finally.  This is my “I need food now” bread for weekend mornings. It’s similar to this cornbread, but it’s not the same.





Speaking of Breakfast, on Saturday, I discovered the joys of eating acorn squash cornbread and pumpkin smoothie with chopsticks.



Smoothie:
1 cup unsweetened almond milk
2 tablespoons ground flaxseed
1 cup mashed pumpkin and sweet potato
1 banana
chunk pineapple + juice
knifeful sunflower butter.

You know what to do.



Banana Corn Muffins, Lazy Muffins, or Muffbars

1 tablespoon ground flaxseed plus 3 tablespoons water
2 tablespoons canola oil
3 bananas, mashed
1 cup non-dairy milk

2 cups cornmeal
1/2 to 1 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon

1 cup craisins

Preheat oven to 375 degrees Fahrenheit.  Paper a muffin tin or grease a 9*13-inch pan.  In a small measuring cup, whisk flaxseed and water until foamy.  In a large bowl, mash bananas with oil.  Add flax mixture and milk to banana mush and combine.  Whisk dry ingredients together in a separate bowl.  Add wet to dry.  Fold in chunks.  Transfer to baking receptacle of choice.  Bake lazy muffins for about 20 min or until surface cracks a bit and edges are golden.  Cool on a rack and cut and store in fridge (they dry out a little when they’re frozen).



Sweet Potato Muffbars (AKA: Thanksgiving bars)

3 sweet potatoes, baked and flesh mashed
1 cup coconut milk
1 tablespoon ground flaxseed plus 4 tablespoons water
2 tablespoons canola oil

1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon apple pie spice (I use King Arthur Flour’s blend)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cornmeal
1 cup Bob’s Red Mill All Purpose GF Baking Flour (or brown rice flour)
1/2 cup organic sugar
1/2 teaspoon xanthan gum

1 cup craisins
1 cup sliced almonds

Method is same as above.  Mix wet, mix dry, add wet to dry, fold in chunks.  Bake in 13*9″ pan, 30-35 min @ 375 degrees Fahrenheit.


Other Variations:

HPR: Pear puree, almond milk, 1 cup raisins, 1/2 cup shelled hempseed, 1/4 cup agave, spices same as sweet potato version; bake in an 8*8″ pan for closer to 35 minutes.



Tahini-squash: 1/2 cup tahini and 1 cup shredded summer squash



Acorn Circle: 1/3 of a baked acorn squash moosh, ricemilk, 1 cup raisins, 1/2 cup shelled hempseed, 1/2 cup agave, spices same as swt potato plus 1/4 tsp cayenne; bake in a 9″ glass pie plate for 35 minutes (acorn squash is very moist, so trust the colour, not the knife plunge).







This is my bucket of baked sweet potato plus pumpkin that I’ve been eating for the last week before I baked the remaining cup-and-a-quarter into cheezecake.  That recipe will be forthcoming, but I’m going to turn in now.  Gonna go read my new vegetarian cookbooks that I bought at the public library sale today.
Come to the Dark Side…we have vegan and gluten-free goodies.

Bread-lettes

Sugar-Coated Escapism, for your reading pleasure.

Well, I’m out of the dorm for the summer and am living near the big city!  For a person from the northwest corner of nowhere, this is a big deal.




As I ate breakfast this morning, I thought, wow, bread is scary.  It’s so big.  Muffins, cupcakes, hand pies, pies from a pie maker, popovers, mini-bagels, cupcakes, dumplings, wontons, all the way down to muffin tops (which, interestingly enough, can be as massive as whole muffins these days, according to commercial interpretation) and other bread-lettes are much less threatening.  Threatening to those of us who are threatened by size, that is.  

If size doesn’t scare you, then how do you feel about bread?  


Question: I’m sure there’s an etymological reason for it, and I took a course on Old English, so one might think I’d have a handle on at least some of this question.  OK, here goes: if muffins are small breads, and dumplings are small pockets of food wrapped in dough, what are the baked goods from which the names are derived?  


My answer: muffs and, well, dumps, since –ins and –lings are diminutive suffixes (suffices?  Would that be the correct Latin plural?) in American English.  Furthermore, are muffs and dumps loaves of breads and crusts, respectively?  Hey, a loaf of bread, a boule, resembles a fur muff and vice versa.  Additionally, one dumps the ingredients upon a work surface when making some crusts (and some dumpling doughs).


I offer a recipe since I have no answer yet.

Peanut butter Applesauce Bars

Note: The name is based on the ingredients I had on hand; I’m sure it would work well with any nut or seed butter and fruit or vegetable puree.

Wet ingredients:
1/2 cup nut butter (I used chunky, unsalted, unsweetened peanut butter)
3/4 cup nondairy milk (I used plain, sweetened soymilk)
2/3 cup fruit puree (I used unsweetened applesauce)
1/2 cup organic sugar (that’s dehydrated cane juice to you)

Dry ingredients:
2 cups brown rice flour
2 tablespoons cornstarch
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1-2 teaspoons cinnamon or other spices (feel free to add a teaspoon of vanilla or other extract)

Chunks:
1 cup dried fruit (I used craisins, chop it if it’s bigger than those)
1 cup nuts (if desired and if not using chunky nut butter)

Preheat oven to 350 degrees Fahrenheit.  Oil a 9 by 13 by 2-inch pan, preferably dark metal.  This size makes a short bar, but they bake quicker that way.  An 8-inch square pan is an option, but it will take longer to bake and I can’t vouch for the recipe baked with that option.

In a large measuring cup, use a fork or strong whisk to combine nut butter, milk, fruit puree, and sugar.

In a separate bowl, whisk together flour, cornstarch, xanthan gum, baking powder, salt, and spices.  If using extracts, add them to the liquid ingredients.

Add wet to dry.  Fold in chunks.  Transfer to pan.  Bake for 30-33 minutes or until
            it begins to brown at the edges
            it passes the toothpick test
            it does not feel wet in the middle
            it begins to pull away from the sides
            it cracks the slightest bit by the edges.

Cool in the pan for 10 minutes, then carefully flip the pan over onto a rack, loosen the uncut bar mass, and cool completely on the rack before cutting.  Store in the refrigerator in a sealed container.  These freeze well.  The ones in the photo were frozen.



Signing out to the tune of fireworks (I gotta turn on Tchaikovsky’s “1812 Overture.”  Hey, I looked at V for Vendetta in the comics shop today).
Come to the Dark Side…we have vegan and gluten-free goodies.